Ingredients
2 lb pork tenderloin roast
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Tortillas
Toppings - cheese, salsa, sour cream, lettuce, avocado ect
Preparation
1.Place the roast and onion in gallon-sized freezer bag. Sprinkle in cumin, then add salsa & Ro-Tel. Zip close & place in freezer. When ready to use thaw in fridge for 24 hours. Cook on low 8-10 hours. 2.Once cooked, remove roast from crock pot and shred 3.Drain juice out of crock pot, reserving some in a small bowl. Leave onions & tomatoes in crock pot. 4.Add meat back int he crock pot & stir 5.Add some of the reserved juice back 6.Serve on tortillas with desired toppings.
